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Butternut Squash & Lentil Soup

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Servings: 4 people
Course: Main Course
Calories: 387
Ingredients Method Video Notes

Ingredients
  

  • 1 kg butternut squash, peeled and deseeded and cut into cube
  • 1  medium-sized carrot, peeled and choppe
  • 1 medium-sized white onion, choppedd
  • 1 1/2 tbsp butter or coconut oil, melted
  • a good pinch of sea salt and ground black pepper
  • a thumb-sized piece of fresh ginger, chopper
  • 1  red or green chilli pepper, chopped (optional
  • 1 litre vegetable stock (made with one organic stick cube
  • 350 gr cooked red lentils (150g uncooked weight)
  • 1 heaped tsp (per person) crème fraiche, to serve (optional)
  • a sprinkle of fresh chives, chopped (optional)

Method
 

  1. Preheat oven to 200 ̊C/400 ̊F
  2. Place the squash into a large bowl. Add the onion and carrots. Add 1 tbsp oil / butterand salt and pepper and toss everything together until the vegetables are evenlycoated. Transfer to a large toasting tin and spread out to form an even laye.
  3. Roast for 35 minutes, or until tender.
  4. Heat the remaining oil / butter in a large saucepan over a medium heat. Add the gingerand chilli (if using) and fry for one minute, stirring.
  5. Add the stock and bring to a simmer, then add in the roasted vegetables. Add thecooked lentils, salt and pepper and stir well.
  6. Remove the saucepan from the heat. Blend in batches, until smooth.
  7. Serve with crème fraîche, if using.
  8. Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on the same day.

Notes

Per serving:
387 calories, 19g fat, 43g carbs, 11g protein